sabato 6 maggio 2017

English. We are on asparagus season now. But if you are reading this recipe when asparagus are already gone, well you can remake it with mushrooms,zucchini or zucchini flowers: they will work good as well. This pasta dish is quite simple to make, however there are two steps that may be not so easy to everybody: the clams (to be cook and shucked) and the tomato confit. But do not worry, we are going to explain everything step by step...

English. If you buy cleaned clams, the only think you have to do is to place them into a pan with just a drizzle of water, turn on the heat, cover with the lid and wait until they open.When a clam opens release all the liquid it held inside: that liquid made it stay alive. The sauce it comes with the clams opening is really delicious: you have to filter the liquid to get rid of any trace of sand. Then keep it aside because it will be the base of the recipe.The liquid is quite salty: that is why we do not add salt to the condiment. Español. Si se compran las almejas en la pescadería ya limpias, lo ùnico que tienen que hacer es ponerlos en una sartén con poquìsima (pero sólo un hilo!) de agua, encender fuego, tapar y esperar a que se abran. Abriendose las almejas libraràn el agua que tenìan adentro y que ls permitia vivir. Este juguito que es delicioso, deberan filtrarlo para eliminar cualquier rastro de arena y dejar de lado, porque va a ser una parte integral de la receta. El líquido es bastante salado, así que no añadimos sal al condimento para la pasta.

English. Add the clams liquid (filtred): we wrote 200 grams, but if you do not have enough don't worry, add a bit of pasta cooking water, it will work good as well. Finally add the asparagus tips and cook on high heat for two minutes. Do not add salt: the clams water is enough salty.